Maker Β· Dodewaard, Betuwe Β· Fish
Streekvis and the Betuwe char
Fresh salmon-like fish from the Betuwe, farmed in a converted fruit shed in Dodewaard. The char is an Arctic charr that grows on 98 percent recycled water and scores green on the Fish Guide. Slaughtered today, on your plate tomorrow.
The story
Who's behind it
Streekvis was set up in 2019 by Jelle Busscher, an aquaculture biologist who wanted his own fish farm. He converted a former fruit store in Dodewaard into a farm, in the middle of the Betuwe between orchards and rivers. There he farms the char, also known as Arctic charr, a member of the salmon family.
At any one time around 20,000 fish are swimming there. The farm produces 200 to 250 kilos a week on average. Busscher was the first in the Netherlands to farm this species at this scale, and his fish now go to more than twenty Michelin-starred restaurants, three of which hold a green star for sustainability.
How the farming works
The farm runs on a recirculating aquaculture system, RAS for short. The water circulates continuously through a drum filter and biological filter blocks, so 98 percent of it is reused. The system runs at low pressure and uses little energy. The fish grow in water of around 14 degrees; rearing starts at 6 degrees.
The feed contains 52 percent protein, comes from Dutch soil and is GMO-free, and the farming is free of antibiotics and chemicals. From egg to final weight takes about 15 months, to a fish of around 600 grams, with 750 grams as the aim. The footprint is six to eight times lower than that of beef, and the species scores green on the Fish Guide.
The flesh is light pink and fine in texture, with a subtle salmon flavour and a creamy bite. Because the fish is fasted for a day and a half before delivery, it arrives clean and firm.
In your kitchen
This is fresh freshwater fish from the Netherlands with a story that holds up when asked: the farmer's name, the place, the method, the figures. You can put Dodewaard and the Betuwe on your menu and back it up. For a guest who cares about origin and sustainability, that's concrete.
The fish works in several places on the menu: raw as tartare, pan-fried on the skin as a main, or hot-smoked. Thanks to the short line between farm and kitchen, the fish is fresh and you can count on steady supply.
Chefβs tip
The char is a lean salmon relative with fine, light pink flesh. Pan the fillet skin-side down and take it off while still glassy, just under medium, so it stays juicy. The fish is fasted for a day and a half before delivery, so you get a clean, firm fillet that works well raw.
How to use it
Ideas for your menu
Tartare of raw char
Finely sliced, dressed with shallot, chives and a neutral oil. The creamy, subtly salmon-like flesh asks for little.
Fillet with crispy skin
Pan-fried skin-side down until it crisps, flesh left glazed. Beurre blanc or a light butter sauce with acidity alongside.
Warm smoked char
Briefly smoked over regional fruit wood. The fat distribution keeps the flesh supple and gives a gentle smoke flavour.
Poached in stock
Gently cooked in a light fish stock or court-bouillon. For a fine starter or a clean main course with seasonal vegetables.
For your menu
βBetuwe char from Streekvis in Dodewaard, farmed in recirculation water and green on the Fish Guide.β
Products from Streekvis and the Betuwe char
What we carry from this maker
Beekridder filet met huid
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.